The deep-water rose shrimp is the most oceanic variety of white shrimp. Caught in the most prized fishing grounds of the FAO 34, it is an iconic shellfish in the Spanish market and one of the most highly prized. Its flavour is softer than that of the red shrimp (which is more metallic, more iodised). Its nuances in the raw state have not gone unnoticed by chefs, and it is increasingly consumed in tartar (traditionally it has only been cooked on the grill and in rice dishes).
